A Southern U.S. inspired snack for when you're in a pickle for what to serve for a munchie.
2/3 cup flour
1/3 cup finely chopped pecans
1 tablespoon cayenne pepper
1/2 cup buttermilk
1/2 teaspoon sugar
10 dill pickle spears, halved lengthwise (about a 24-ounce jar)
Vegetable oil for frying
In a medium bowl, combine flour, pecans and cayenne. In another medium bowl, whisk together egg, buttermilk and sugar. Heat about 1/2" vegetable oil in a large, deep skillet. Dry pickles in paper towels. Triple-dip the pickles, first in the flour mixture, then in the buttermilk, then back in the flour mixture. Fry in two batches until golden brown, turning once.
Remove from pan, drain on paper towels and serve warm. These can be made ahead of time, then warmed in a hot oven just before serving.